Wednesday, June 20, 2007

Candied Yams

Another recipe from my mother-- she'd make this sweet vegetable side dish for thanksgiving. I can't have heavy cream, so I substitute in a little some vanilla extract instead of the dairy. The cream makes a smoother, richer coating, but just the brown sugar and butter tasted fine as a caramel glaze.

Serves 4
50 minutes
-large pot
-large saucepan

3 large yams (sweet potato)
3 tbsp. butter
1/2 c. brown sugar, packed
heavy cream (soy or dairy) -OR- 1 tsp. vanilla extract + 1 tsp. water

1. Scrub yams; don't bother peeling them. Place in large pot and add water until yams are fully submerged.

2. Bring pot of yams to a rolling boil (high heat). Let the yams cook for a good 25 to 30 minutes, but don't overcook. They are done when a knife can be easily inserted into the potato.
3. Let the yams cool, then "peel" them-- the skin should easily scrape right off. Cut into 1/2 inch thick slices. I prefer to half each slice (greater surface area), but you can leave them big.
4. Place butter into large saucepan. Turn on low heat and push the butter around till fully melted. Stir in 1/2 cup brown sugar and cream-- don't let the butter scald. Use vanilla extract and a little bit of water (or soy cream) if dairy intolerant Continue heating butter/sugar over low heat until thick and bubbling.
5. Add in yam slices. Stir to coat with sugar/butter. Continue cooking over low heat for an additional 15 minutes, stirring occasionally.
6. Serve warm alongside turkey or place in the fridge for later (I prefer these chilled!)

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